Anonymous Modernist 770

i want to know what is ingredient have to add make japanese mochi ice cream skin soft and stay soft when its frozen? I used Bradley Smoker to make cold smoke salmon but the salmon color changed and the salmon surface becomes too dry. How can I improve that and what is the ingredient I have to add? What kind of wood chip is better for a cold smoked salmon. What is the ingredient I should add to make the cold smoked salmon taste better with more aroma?